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Pickled Beet Relish
Recipe Summary
Yield: Makes 2 quarts
Ingredients
Ingredient Checklist
8 to 10 small to medium beets, washed
2 cups cider vinegar
1 cup sugar
2 teaspoons coarse salt
2 tablespoons mustard seed
Gallery
Pickled Beet Relish
Recipe Summary
Yield: Makes 2 quarts
Gallery
Pickled Beet Relish
Pickled Beet Relish
Pickled Beet Relish
Recipe Summary
Yield: Makes 2 quarts
Recipe Summary
Yield: Makes 2 quarts
Yield: Makes 2 quarts
Makes 2 quarts
Ingredients
Ingredients
- 8 to 10 small to medium beets, washed
- 2 cups cider vinegar
- 1 cup sugar
- 2 teaspoons coarse salt
- 2 tablespoons mustard seed
Directions
Place beets in a large nonreactive saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over high heat; reduce heat to medium, and cook until beets are easily pierced with a paring knife, about 45 minutes.
Transfer mixture to a colander, and let drain, reserving 1 cup cooking liquid. Let beets cool slightly, then peel. The beets will be easier to peel when still warm. Cut each beet into quarters.
Combine vinegar, reserved cooking liquid, sugar, salt, and mustard seed in a large nonreactive saucepan. Bring to a boil over high heat, and continue boiling 2 minutes. Remove from heat, and add beets; let stand, covered, overnight at room temperature.
Transfer mixture to jars or airtight containers, and store, covered, in the refrigerator up to 2 weeks.
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All Reviews for Pickled Beet Relish
- of Reviews
Reviews:
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Most Helpful
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Newest
Reviews:
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